Spitikí Tavérna

2 carrots, chopped into 1cm pieces (if you don’t have carrots, swap them out for any similar veggies you have lying around, like peppers)

500g mince (use whatever mince you have to hand, including vegetarian)

Salt and pepper

1tbs sugar

2 aubergines (at a push, these can be swapped for courgettes)

1tbs mixed spice or cinnamon

2 tins tomatoes

300ml creme fraiche

150g mild cheese (such as cheddar) grated

Method

Fry onions on a medium heat until soft. Add garlic and carrots, cook for a further 3-4 minutes.

Add mince and cinnamon to the pan, cook until browned, stirring frequently.

Add tomatoes, seasoning and sugar. Bring to the boil, then reduce heat and simmer for a further 20 minutes.

Meanwhile, chop your aubergines into 1cm slices, and spread on a baking tray. Grill at around 200C for 4-5 minutes, or until slightly browned. Then flip the slices, and repeat. Once finished, switch your oven to bake.

In a large baking dish, layer half of your mince mixture. Place aubergine slices on top, then spread with a thin layer of creme fraiche (about 100ml). Repeat so you have two sets of layers, using all of the remaining creme fraiche on the final layer.

Top with grated cheese, then bake for 5-10 minutes, or until cheese is golden and bubbling.